Pumpkin Seed Brittle

From: 500 Fat Burning FOOD Recipes by Chad Tackett
Pumpkin Seed Brittle Recipe
 ------------------------------------------
 Servings: 12
 Serving Size: 1 ounce



Ingredients:
 * 1 cup granulated Stevia
 * 1/2 cup granulated sugar
 * 1/8 teaspoon cream of tartar
 * 1/4 cup water
 * 1/2 teaspoon baking soda
 * 1 cup roasted and salted pumpkin seeds

Directions:

1. In a small saucepan, combine the stevia, sugar, cream of tartar and water. Stir over medium-low heat for several minutes, or until the mixture becomes transparent. With a dampened pastry brush, brush the inside of the saucepan just above the level of the sugar mixture to remove any sugar crystals.

2. Without stirring further, continue to cook the mixture over medium-low heat, or just high enough that bubbles are breaking all over the surface for 20 to 25 minutes. When ready, the mixture should be a deep golden color. Watch carefully the last few minutes, as it can burn very quickly.

3. Meanwhile, spray a baking sheet generously with no-stick spray. Also set out the measured baking soda and the pumpkin seeds.

4. As soon as the mixture reaches the correct temperature, remove the pan from the heat. Working quickly, stir in the baking soda and pumpkin seeds. (The mixture will foam up). Quickly transfer the mixture to the prepared pan, using the back of a spoon to spread the mixture into a thin, even layer about 1/4 to 1/3-inch thick.

5. Place the pan in the refrigerator for at least 15 minutes, or until the brittle has completely hardened. Break into irregularly shaped pieces. Refrigerate in an airtight container.


Nutrition Profile: Calories: 121 Fat: 7g Protein: 6g Total Carbohydrates: 10g Fiber: 1g Sugar: 8g Cholesterol: 0mg Sodium: 149 mg

Healthier Spinach Artichoke Dip

From http://www.cherylstyle.com/showcase/easy-party-recipes-simple-spinach-artichoke-dip-recipe/

1 package of frozen spinach-artichoke dip (we love Trader Joe’s)
1/4 cup frozen chopped spinach (defrosted)
1 clove fresh garlic, crushed
1/4 cup shaved Parmesan cheese
Salt, to taste
Celery, bell pepper strips, tortilla or pita chips (optional)

Prepare frozen spinach-artichoke dip as instructed on the package, and then transfer to a microwave-safe mixing bowl.  Add spinach, garlic and salt (to taste), and stir together.  Heat in microwave for 30 seconds Top with Parmesan cheese shavings, and serve with celery, bell pepper strips and tortilla chips.

More Halloween Treats great and gross

Rice Krispy Treats

Ingredients
3 tbsp. unsalted butter
10 oz. regular marshmallows, or 4 c. miniatures
6 c. Rice Krispies

The secret to making these is preparation.
Have your 13 x 9 x 2-inch pan all greased and ready,
and use a LARGE saucepan.
You haven't had fun until you've tried to transfer a wad
of molten marshmallow from one pan to another because
you realize you started too small.

Over low heat, melt butter, then add marshmallows and
stir frequently until melted. Remove from heat.

Stir in cereal until coated. Press into greased pan using
spatula or waxed paper. Cut into squares when cool.

Variations
Rice Krispy Treats are perhaps the ultimate blank slate.
You can make them with Cocoa Krispies.
You can add small amounts of almond, vanilla or whatever
extract you like to the marshmallows.
You can add food coloring.
Even peanut butter and chocolate syrup.

Then there are the mix-ins.
You name it, it can go in ... chocolate chips, raisins, cinnamon
red hots, M&Ms and toffee bar bits are all good choices, but
let your mind wander.

If you take the squares out of the pan while they're still
slightly warm and pliable, you can do all manner of creative
things.
Push licorice sticks in for arms and legs, top with a gumball
or hard candy, and make "Killer Robot Krispy Treats."
Shape them into amorphous blobs, add two chocolate chips
for eyeholes, and make "Ghost Krispy Treats."


Creepy Cookies
Using sugar cookie recipe, you can let the kids do as much
or as little of the baking as you wish, then set up cookie-
decorating stations with tubes of icing, sprinkles, and any
other sugary bits that come to mind.

This time of year, Halloween-themed cookie cutter sets
are everywhere, so make a few batches of ghosts, bats,
pumpkins and black cats.

Ingredients
1 ½ c. confectioners' sugar
1 c. butter flavored shortening
1 egg
1 tsp. pure vanilla extract
½ tsp. almond extract
2 ½ c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Preheat oven to 350° Fahrenheit.
Lightly grease cookie sheets.
Mix the sugar, shortening, egg, vanilla and almond extract
until creamy.
Mix in the flour, baking soda and cream of tartar.
Make several small balls of dough.
Roll out dough to about ¼ inch thick.
Cut into desired shapes with well-floured cookie cutters.
If desired, press candies, raisins, nuts or sprinkles into cookies.
Place cookies onto the prepared sheets.
Bake for eight to 10 minutes, depending upon whether you
like hard or soft cookies. Remove cookies and let cool on a rack.


Catbox Cookies
Of course, no party is complete without a centerpiece, and
Halloween is the time when you can feel free to let the dark
side of your cooking creativity have free rein.

To make the "cat box" for these gross-but-tasty treats,
use a box of Grape-Nuts or other barley cereal.

Be sure and "garnish" with plenty of gummi flies, worms,
and any other disgusting edibles you can think of.

I've seen ramen noodles, peanuts and raisins used to gross
effect.

Ingredients
¼ c. honey
¼ c. molasses
2/3 c. butter
1 egg, at room temperature, lightly beaten
2 1/3 cups whole-wheat flour
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground cloves
1 large box Grape-Nuts

In a medium bowl, microwave the honey until it bubbles,
about 1 minute.
Stir in the molasses, butter and egg.
Beat until smooth.

Stir in the flour, cinnamon, ginger, and cloves until combined.
Then add the "realistic" additions of your choice such as
coconut, ramen, chocolate chips, or peanuts.
Chill dough until firm.

Preheat oven to 350° F.
Roll dough into logs about ¾ inch in diameter.
Cut into pieces the approximate length of cat doots.
Roll logs lightly in the Grape-Nuts, place on an
ungreased cookie sheet, and bake for 12 minutes in the
preheated oven.

To add realism, spend a couple of bucks for a plastic cat
box and line it with the Grape-Nuts. Add garnishes.

Squirmy Jelly Worms Recipe {Fun Snack For Kids}

These would be fun at anytime but Halloween is perfect timing

I saw these on Pinterest and went looking for the recipe.
Found it here: http://savvy-living.com/squirmy-jelly-worms-fun-snack-for-kids/

Squirmy Jelly Worms Recipe {Fun Snack For Kids}

 Ingredients::
2 packs (3 oz) Raspberry jello
1 pkg unflavored gelatin (for extra firmness)
3/4 cup whipping cream 3 cups boiling water
15 drops green food coloring
100 flexible straws (or enough to fill your container)
Tall container (1 quart or 1 liter carton of milk) 

Directions:: Combine gelatin in bowl and add boiling water. Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.

 Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.

 Add the gelatin mixture to the straw-filled container and let it set until firm. There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.

Chicken Pot Pie Soup

I'm going to make a turkey breast today so I am thinking there just might be some Turkey Pot Pie Soup in my future. If it tastes as good as sounds it just may become a go to recipe after Thanksgiving too.

From http://www.number-2-pencil.com/2012/10/chicken-pot-pie-soup.html

Chicken Pot Pie Soup Serves around 6

Ingredients
2 tablespoons of butter
1 medium onion, diced
2 stalks of celery, diced
1 large carrot, diced
2 tablespoons of flour
6 cups of chicken stock - plus additional to thin if soup is very thick
4 cups of frozen shredded potatoes, used for hash browns
4 cups of cooked, diced or shredded chicken
1/2 cup of heavy cream
1 cup of frozen peas
Frozen pie shells

Directions
Bake pie shells according to package instructions, once cooled break into bite size pieces to sprinkle on top of soup.
In a large stock pot, melt butter and cook onions, carrots and celery over medium heat until softened. Sprinkle in flour and cook about one minute more. Add chicken stock and increase heat to medium high.

Once chicken stock begins to simmer, add hash browns and let simmer for about 15 minutes, or until potatoes begin to breakdown and thicken soup. Add chicken and let simmer until heated through, then add heavy cream and frozen peas and let simmer about 5 more minutes. Add salt and pepper to taste, and adjust consistency of soup with additional chicken stock if needed.

 Sprinkle with flat leaf parsley and serve with pie shell pieces.

Homade Fish Fry

CRISPY OVEN-FRIED COD
Serves: 4

Source: The Gourmet Cookbook, edited by Ruth Reichl; p. 301

¾ c. fine dry breadcrumbs
¾ c. yellow cornmeal
1 t. salt
¼ t. cayenne pepper
4 – 6 oz. pieces of center cut cod fillet
2 large eggs
6 T. vegetable oil
Lemon wedges, parsley sprigs, and Tartar Sauce as accompaniments

Put a rack in the upper third of the oven and preheat the oven to 500 degrees.

Combine breadcrumbs, cornmeal, salt, and cayenne in a shallow pie plate.

In a separate shallow dish, beat the eggs together to combine.

Pat the fish dry with paper towels. Season both sides with salt and pepper. Dredge fish in the breadcrumb mixture, then dip fish in eggs, and dredge again in the crumbs. Transfer to a plate.

Heat the oil in a large, heavy, oven-proof skillet over high heat until oil is very hot but not smoking. Add the fish and fry until underside is golden brown, about a minute. Gently flip fish over and cook until golden brown on second side, about another minute.

Transfer skillet to oven and continue to cook for an additional 5 minutes. Serve with lemon, parsley, and tartar sauce.

ROASTED FRENCH FRIES
Serves: 4

Source: The Gourmet Cookbook, edited by Ruth Reichl; p. 5681

½ lbs. russet potatoes (about three large), scrubbed
¼ c. vegetable oil
½ t. salt (I used Lawry’s Seasoned Salt)
¼ t. freshly ground black pepper

Preheat oven to 500 degrees. Trim a small slice of potato off of one side so that it lies flat on your work surface.

Cut the potatoes into 1/3 inch thick slices, then cut into 1/3 inch thick sticks. IMMEDIATELY (this is important) toss with the oil, salt, and pepper in a large bowl, then spread potatoes on a large rimmed baking sheet. Bake for 15 minutes.

Loosen potatoes from bottom of pan with a metal spatula, turn them over, and spread out again. Bake until crisp and edges are golden brown, about 10 minutes more (I tossed mine again at this point and let them go another 5 minutes; we like them on the crispy side). Serve right away.

Sauces

Wow I am so impressed with these finds!
First I started with a simple BBQ Sauce here:
http://www.themeaningofpie.com/2012/10/basic-bbq-sauce/

Basic Sauce:
1 can (15 ounces) tomato sauce
½ cup distilled white vinegar
½ cup brown sugar
¼ cup Worcestershire sauce

My Add-Ins:
1 teaspoon ancho chile powder
¼ teaspoon Tabasco sauce
½ teaspoon onion powder
¼ teaspoon garlic powder

Combine all of the ingredients in a saucepan. Simmer for 20 to 30 minutes to allow the sauce to thicken. If you desire a thicker sauce, at this time you can stir in a cornstarch slurry (1 teaspoon cornstarch mixed into just enough cold water) and simmer for an additional three minutes. Serve warm.

and ended up somehow in an article on the history of sauces
http://www.amazingribs.com/BBQ_articles/history_of_bbq_sauce.html
and then perused a number of articles on types and regions of sauces and became even more with other articles as I explored the site. I particularly like this article on board sauce developed by Adam Perry Lang which I had never heard of before but sounds amazing. I can't wait to try it!
http://www.amazingribs.com/recipes/other_fun_sauces/board_sauces.html


Makes: Dinner for 2
Takes. 30 minutes
Ingredients
2 pounds of steak (this is perfect for flank steak)
6 tablespoons high quality extra virgin olive oil
5 large fresh sage leaves
2 tablespoons fresh thyme leaves, stripped from the stems
1 medium clove of garlic
1/2 fresh red jalapeño
1/4 teaspoon coarsely ground black pepper

Do this

1) Salt the steaks about 1 hour before cooking and put them in the fridge. The salt pulls liquid out of the meat, and that liquid is then pulled back into the meat where it can diffuse deep down into the muscle so you get salt into the meat, not just on top of the meat.

2) Before the meat goes on the grill, coarsely chop the sage, thyme, garlic, jalapeño, and black pepper, together in a pile in the center of the cutting board. Drizzle 2 tablespoons of oil on the pile and chop some more so the oil and salt can draw out some of the flavor.

3) Grill the steaks until dark on the outside and medium rare in the center. Try not to go beyond 130°F in the center of the steaks so there are juices running when you cut the meat. For steaks under 1" I recommend hot and fast with the lid open, turning frequently. For thicker steaks, I recommend set up the grill in 2 zones. Warm the meat slowly on the indirect side with the lid down until it hits about 120°F, and then move it to the hot side to sear it and brown the surface. This is called the reverse sear and it produces the most even colored interiors.

4) When the steaks are almost ready, pour the rest of the oil onto the herbs, mix, and spread it around into a circle about 6" diameter. Place the steaks on the oiled herbs and coat both sides. Do not let the meat rest to reabsorb the juices, start cutting immediately. Let the juices run!

Cut slices of tender meats about 1/2" thick across the grain, and tougher meats like flank steak, about 1/8" across the grain. Roll the meat in the board dressing so everybody gets a light coat.

Teriyaki Honey Chicken

From http://onceamonthmom.com/teriyaki-honey-chicken-recipe/
Ingredients:
4 pieces boneless, skinless, chicken breast or thigh
1/2 cup honey
1/2 cup soy sauce
1/4 cup water
2 tsp. ground ginger
2 tsp. minced garlic
gallon freezer bag

 Directions:
In a bowl, combine marinade ingredients. Place chicken in zippered bag. Pour marinade over chicken, seal bag, and let marinate 8 hours.

Remove from marinade. Grill chicken until juices run clear. Or to cook in oven, place in a greased baking dish and cover with foil.

Bake at 350ºF uncovered 20-30 minutes. Uncover and bake 20-30 minutes longer or until juices run clear.

Freezing Directions: Prepare as directed above but instead, place in freezer bag and freeze, no need to marinate in refrigerator.

To serve: Thaw if frozen. Remove from marinade. Grill chicken until juices run clear. Or to cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover and bake 20-30 minutes longer or until juices run clear. Servings: 4

Slow Cooker Breakfast Casserole

Makes 6-8 servings
From http://www.365daysofcrockpot.com/2012/04/slow-cooker-breakfast-casserole-with.html

4 cups cooked cubed potatoes (leftover baked potatoes or microwave, skin and all)
1 cup sliced mushrooms
1-2 cups fresh spinach leaves (they shrink down so much so use more than you think you need)
1 lb breakfast sausage, cooked and drained (or cubed ham or bacon or other meat)
6 eggs
 1/4 cup milk
1 cup grated sharp cheddar cheese or swiss or other cheese 1/2 tsp garlic powder 1 tsp ground mustard 1-2 Tbsp Thrive freeze-dried onions
Handful of Thrive freeze-dried red bell pepper or green pepper
Salt and pepper
Salsa

1. Spray the inside of a 4-6 quart slow cooker. Use a foil collar on the hot spot of your slow cooker.
2. Place potatoes on bottom of cooker. Salt and pepper.
3. Sprinkle mushrooms and spinach on top of potatoes.
4. Top with sausage, peppers and onions. (you don't have to re-hydrate the veggies)
5. In a small bowl, whisk the egg, milk, garlic powder and ground mustard together. Salt and pepper the eggs. Pour over the top of the sausage.
6. Sprinkle the cheese evenly over the eggs.
7. Cover and cook on HIGH for about 2 hours or on LOW for about 4. Scoop out and serve with salsa. 

Review: I served this hearty breakfast casserole for dinner. It hit the spot...there were so many layers and delicious ingredients. This would be great for a brunch or Christmas morning or as I served it--for dinner. Feel free to add in whatever veggies you want.
 3 1/2 stars

Pumpkin Cake

When it gets cold I think cooking and gasp, even baking . . .people who know me get that baking is a rare occasion for me except at this time of year. While I love to cook, tweak, and adjust recipes. Baking is a follow the recipe kind of thing or it doesn't work. I think this is easy enough that anyone can do it, even me.


From http://www.bigredkitchen.com/2008/11/two-ingredients-pumpkin-cake-with-apple-cider-glaze/

Pumpkin Cake
One Cake mix- I used yellow
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling

Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. heat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish.

Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting.

Serves 8.

Apple Cider Glaze
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice

In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.

ROASTED ONION SOUP

So many recipes to try . . . yum but I need onions

INGREDIENTS:
1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced

DIRECTIONS:
Set oven rack at the lowest level; preheat to 450 degrees.

Combine onions, shallots, garlic and oil in a large shallow roasting pan.

Roast for 20 to 25 minutes, stirring every 5 minutes, or until the onions are golden. Remove from oven and pour in one-fourth of the chicken stock. Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits. (The liquid will become quite dark.)

Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining chicken stock. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper and top with Parmesan cheese.

Yield: approx 4 Servings

**************************************************************
From Eating Well http://www.eatingwell.com/recipes/roasted_onion_soup.html

4 servings, about 1 1/4 cups each
Active Time: 20 minutes
Total Time: 1 hour 10 minutes

NUTRITION PROFILE Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

INGREDIENTS

3 Spanish onions, cut in half lengthwise and thinly sliced
3 large shallots, cut in half lengthwise and thinly sliced
1 large head garlic, cloves separated, peeled and cut in half
2 teaspoons extra-virgin olive oil
4 cups reduced-sodium chicken broth, divided
1/4 cup brandy
1 tablespoon chopped fresh thyme
Salt, to taste
Freshly ground pepper, to taste
1/4 cup freshly grated Parmesan cheese, preferably Reggiano

PREPARATION
Set oven rack at the lowest level; preheat to 450°F.

Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast, stirring every 5 minutes, until the onions are golden, 20 to 25 minutes.

Remove from the oven and pour in 1 cup of the broth; stir, scraping the bottom of the pan to loosen and dissolve any caramelized bits. (The liquid will become quite dark.)

Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining 3 cups broth. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper.

Divide between 4 bowls and sprinkle with Parmesan.

NUTRITION
Per serving: 183 calories; 4 g fat ( 2 g sat , 2 g mono ); 9 mg cholesterol; 21 g carbohydrates; 8 g protein; 2 g fiber; 516 mg sodium; 309 mg potassium.

 Carbohydrate Servings: 1 1/2 Exchanges: 3 vegetable, 1/2 fat 
**************************************************************

From http://www.ciaoitalia.com/seasons/19/1917/roasted-onion-soup

Hearty onion soup is frequently found on the winter table in Italy. In this take off, three types of onions are oven roasted first to bring out their sweet flavor, then tossed into the soup pot and simmered in broth.

Serves eight

Ingredients
2 tablespoons Filippo Berio extra virgin olive oil
1large red onion, peeled and chopped
2 medium yellow onions, peeled and chopped
2 large leeks, white bulb only, washed, and cut into 1/2-inch thick rings
4 cloves garlic, peeled
6 whole sprigs thyme plus
2 tablespoons thyme leaves
Salt to taste
1 teaspoon coarse black pepper
2 tablespoons balsamic vinegar
2 cups dry red wine
2 bay leaves
6 cups low sodium beef or vegetable stock
One 4 inch piece Parmigiano Reggiano cheese rind
2 tablespoons minced fresh parsley
1 cup grated Parmigiano Reggiano cheese
8 cibatta or baguette type bread cut into1/2-inch thick slices

Directions

Preheat the oven to 400°F.  Brush a rimmed baking sheet with the olive oil. Spread the onions and leeks on the tray; add the garlic, and whole sprigs of thyme. Sprinkle the salt and pepper over the tray. Bake for 30 minutes.

Sprinkle the balsamic vinegar over the mixture and bake 5 minutes longer. Slowly pour the wine over the mixture and continue baking for an additional 35 minutes.

Transfer the onion mixture and any liquid to a soup pot. Pour in the beef or vegetable stock, add the bay leaves and cheese rind. Bring the mixture to a boil, then reduce the heat to simmer and cook 30 minutes. Stir in the parsley and thyme leaves. Correct seasoning.

Preheat the broiler: Ladle the soup into individual oven-proof soup bowls. Place a slice of bread on top of each bowl. Sprinkle the grated cheese over the bread slices. Broil six inches away from the broiler element until the cheese melts and browns. Serve hot.

Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes

From http://greek.food.com/recipe/greek-style-oven-roasted-lemon-butter-parmesan-potatoes-137331 

Servings:6

Ingredients:
3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated parmesan cheese (or to taste)
chopped fresh parsley

Directions:
1 Set oven to 375 degrees.
2 Butter a shallow baking dish large enough to hold the potatoes.
3 Peel and cut the potatoes into large wedges and place into the prepared baking dish.
4 In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
5 Pour over potatoes in the dish and stir to coat well.
6 Cover the dish tightly with foil.
7 Bake for about 40 minutes.
8 Uncover and turn potatoes.
9 Sprinkle with Parmesan cheese, and return to oven (uncovered).
10 Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
11 Sprinkle with chopped fresh parsley and serve.
12 *NOTE* the Parmesan may be sprinkled on just after baking if desired.

Oven Roasted Greek Potatoes

So with a 50 pound bag of potatoes there will be lots of recipes

From http://greek.food.com/recipe/greek-potatoes-oven-roasted-and-delicious-87782

Servings: 6-8

Ingredients:
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juice of, to 1 1/2
sea salt
fresh coarse ground black pepper

Directions:
1 Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
2 Put all the ingredients into a baking pan large enough to hold them.
3 Season generously with sea salt and black pepper.
4 Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
6 Bake for 40 minutes.
7 When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9 This will take about another 40 minutes.
10 Do not be afraid of overcooking the potatoes- they will be delicious.
11 Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt. k

Bell Pepper 'n Rice Wedges

From Red Gold Tomato can
Prep time 15 minutes
Cook time 7 minutes
Servings: 8

Ingredients:

1 green pepper
1 red pepper
1 yellow pepper
1/3 cup onion, finely chopped
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 (14 1/2 ounce) can petite diced tomatoes, drained
1 1/2 cups cooked rice
1/2 cup Monterrey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1/4 teaspoon fresh cilantro (I will omit this)
1/4 teaspoon hot pepper sauce

Directions:

1 Cut peppers into 2 inch squares. Cut each square diagonally.
2 In a lightly greased skillet, cook onion, chili powder, and cumin until onion is tender, about 3 minutes. Remove from heat and add diced tomatoes, rice, both cheeses, cilantro, and hot pepper sauce.
3 Place pepper triangles on greased baking sheet and spoon onto each a heaping tablespoon of the tomato mixture. Broil 6 to 8 inches from heat for 3 to 4 minutes - or until cheese is melted.

Pineapple Upside-Down Muffins

From 

Ingredients

Topping 
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts, or pecans (optional)
1 10-ounce can pineapple slices

Muffins 
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup canola oil
2 tablespoons pineapple juice, or orange juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple, (not drained)
1 cup grated carrot, (1 large)
1/2 cup old-fashioned oats
3/4 cup raisins, preferably baking raisins (see Ingredient note)
1/4 cup chopped walnuts, or pecans (optional)

 Preparation

 Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.

To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.

Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple.

Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full).

Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes.

Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes.

Serve upside-down, either warm or at room temperature.

Tips and Notes
Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

Nutrition Per muffin: 211 calories; 6 g fat ( 1 g sat , 3 g mono ); 35 mg cholesterol; 36 g carbohydrates; 4 g protein; 3 g fiber; 185 mg sodium; 152 mg potassium. Carbohydrate Servings: 2 1/2